a day with chef dailey
6 a.m. Power up with a glass of fresh pressed juice. For today’s mix, I add beets, kale, carrot, and ginger! 6:20 a.m. Time for few sets at the Folly Beach Washout. Sea, sand, sky, surfboard wax, and solitude. 10:20 a.m. The Limehouse Produce truck pulls up with today’s delivery of vegetables. It’s a tomato and okra bonanza! 10:55 a.m. Blackbird Farms arrives with bushels of beautiful peaches. 11:45 a.m. Lunch with Peninsula Grill Sous Chef Chelsea Wright. 2 p.m. An heirloom tomato salad with watercress, fig, watermelon, goat cheese, and pistachios is added to tonight’s menu. 2:45 p.m. Fourteen Ultimate Coconut Cakes® just left via FedEx for overnight delivery. 3 p.m. Time to inspect every single piece of meat and fish that will be served this evening! 8:15 p.m. Greet 200 guests, including a couple celebrating their 45th wedding anniversary! after midnight Bike home... exhausted and el ]Y ???] ?\?H?X]^HB??